The competition, called Flavors, was put on by the National Associaton of College and University Food Service. Contestants were given the principle ingredient, live Maine lobster, and challenged to create a dish around it. They were judged on organization, professionalism, hygiene and technique as well as the quality of their final dish.
Blessum made lobster en burre blanc with saut of fennel. Three other competitors earned gold medals.
Chefs from PLU have competed in NACUFS since 2007. This is the third year Blessum has participated, and the third year Blessum has earned a silver medal. 🅼